Experience

Dinner by Heston Blumenthal

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Junior Sous Chef

  • Apr 2022 - Present

• Senior Chef de Partie

  • Apr 2021 - Present

• Chef De Partie

  • Dec 2019 - Apr 2021

• Demi Chef de Partie

  • Apr 2019 - Dec 2019



Johannesstube Gourmet Restaurant 1 Michelin Star

• Stagier

  • Dec 2018 - Feb 2019

  • Working in entermetier and saucier sections of the restaurant • Working in entermetier and saucier sections of the restaurant



W Abu Dhabi - Yas Island

• United Arab Emirates
• Hospitality
• 100 - 200 Employee

• Chef de Partie

  • Nov 2017 - Dec 2018

  • Being in charge of the kitchen, supervising 5 persons.• Taking care of the daily ordering of all the items for the operation. • Training the kitchen staff on the menu recipes and cooking methods• Keeping up with the hygiene standards of the hotel and implementing methods to maintain a healthy and clean working environment. Consistent training the staff on hygiene practice. • Bringing up new ideas about new cooking methods and trends. • Preparing menus in collaboration with the Executive Sous Chef.• Being responsible, whilst liaising with the Executive Chef for the team development.• Maintaining a high standard as specified, working without a chef de cuisine. Reporting directly to the executive sous chef Show less

• Demi Chef De Partie

  • Mar 2016 - Nov 2017

  • Adhering to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.• Actively participating in training of culinary skills to junior staff and apprentices.• Maintaining a high standard as specified work in accordance with the Head Chef’s instructions.• Maintaining the standards of the recipes and the food quality.• Being responsible of the hot section of the restaurant, the hygiene and the food storing rotation.• Complete daily checks of all mis en place to ensure freshness and quality standards• Preparing and delegating the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service Show less



Ocean House Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Demi Chef De Partie

  • Dec 2013 - Dec 2014

  • Overseeing the preparation, cooking, and presentation of meals in the restaurant. • Ensuring that dishes are prepared and cooked according to the restaurant standards. • Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties. • Ensuring adequacy of supplies at the cooking stations. • Ensuring all policies, procedures, standards and guidelines are carefully adhered to. • Maintaining a detailed Knowledge of the full menu and being able to explain dish descriptions. Show less



Lindian Village 5* Hotel

• Commis Chef

  • Jan 2013 - Dec 2013

  • Maintaining high standards of hygiene. • Preparing the ingredients for the menu dishes. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. • Ensuring stock is controlled and rotated. Accepting and storing deliveries. • Ensuring minimum kitchen wastage • Maintaining high standards of hygiene. • Preparing the ingredients for the menu dishes. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. • Ensuring stock is controlled and rotated. Accepting and storing deliveries. • Ensuring minimum kitchen wastage



Apollonion Bakery of Glyfada

• Bakery Chef

  • Nov 2011 - Dec 2012

  • Ensuring that the daily bakery range is made to a high standard in a timely, safe and consistent manner. • Baking, shaping and finishing high quality breads. • Maintaining the high standards of the establishment. • Producing high quality products both design and taste wise. • Ensuring that the bakery operates in a timely way that meets our quality standards • Ensuring that the daily bakery range is made to a high standard in a timely, safe and consistent manner. • Baking, shaping and finishing high quality breads. • Maintaining the high standards of the establishment. • Producing high quality products both design and taste wise. • Ensuring that the bakery operates in a timely way that meets our quality standards

• Aprentice Chef

  • Apr 2011 - Oct 2011

  • Ensuring good hygiene, health and safety at all times. • Preparing ingredients for the team. • Measuring dish ingredients and portion sizes. • Helping with deliveries of stock. • Complying with and enforce sanitation regulations and safety standards • Ensuring good hygiene, health and safety at all times. • Preparing ingredients for the team. • Measuring dish ingredients and portion sizes. • Helping with deliveries of stock. • Complying with and enforce sanitation regulations and safety standards